Cabbage Potato Garleek Soup
A cozy, old-school cabbage soup with a Herby twist. Green cabbage, potatoes, aromatics, and nutritional yeast come together in a light, savory broth. Half the soup is blended for a creamy texture while keeping plenty of bite. Simple, comforting, and deeply nourishing.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp chef’s knife
- Wooden spoon or spatula
- Immersion blender
Ingredients
- 2 tablespoons olive oil or butter of choice
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 cup garleek sliced (white and light green parts)
- 1 small head green cabbage chopped into bite-size pieces
- 4 medium waxy yellow potatoes peeled and diced
- 1 stalk celery diced (classic soup backbone)
- 4-5 cups vegetable broth or salted water
- 2 tablespoons nutritional yeast
- salt to taste if needed
- ½ teaspoon black pepper
- ½ teaspoon dried thyme optional
- 1 bay leaf
- 1 tablespoon lemon juice or apple cider vinegar to finish
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add the onion and garleek with a pinch of salt. Cook for 4–5 minutes until softened and fragrant.
- Stir in the garlic and cook for 30 seconds, just until aromatic.
- Add the cabbage, potatoes, and celery. Toss to coat everything in the aromatics.
- Pour in the vegetable broth, then add the bay leaf, thyme (if using), salt, and pepper.
- Bring to a gentle boil, then reduce to a simmer. Cover and cook for 25–30 minutes, until the potatoes are tender and the cabbage is very soft.
- Remove the bay leaf. Using an immersion blender, blend about half of the soup directly in the pot, leaving plenty of chunky pieces for texture.
- Stir in the nutritional yeast and lemon juice. Taste and adjust seasoning as needed.
- Serve hot, with extra black pepper or a drizzle of olive oil if desired.
Notes
Blending only half the soup gives you gorgeous creaminess, without adding dairy or cream. This soup thickens as it sits and is even better the next day! For extra protein, white beans can be added without changing the character of the soup (they can also be blended partially in the immersion step. Serve with crusty bread or toast for a classic pairing.